Traditional Chimichurri Sauce

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Few sauces can rival the zesty brightness and herb-packed punch of traditional chimichurri. Originating from Argentina and Uruguay, this uncooked sauce is a staple at any asado (South American barbecue) and brings life to grilled meats, roasted veggies, and even sandwiches.

With its perfect balance of parsley, garlic, vinegar, and olive oil, chimichurri is more than just a condiment—it’s a flavor booster with incredible versatility. The beauty of chimichurri lies in its simplicity and freshness, making it an essential recipe to keep in your repertoire.

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Why You’ll Love This Chimichurri Sauce

This sauce is quick to make and requires no cooking—just chop, mix, and enjoy. It’s naturally vegan, gluten-free, and dairy-free, and it stores well in the fridge for up to a week. Chimichurri elevates simple meals to gourmet status with minimal effort.

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What Kind of Parsley Should I Use?

Flat-leaf (Italian) parsley is best for chimichurri. It has a more robust flavor compared to curly parsley and blends well with the vinegar and garlic. Always use fresh parsley for the boldest, most vibrant taste.

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Ingredients for the Traditional Chimichurri Sauce

Chimichurri is all about freshness and balance. Each ingredient plays a role in building the bold, herbal flavor profile:

• Fresh flat-leaf parsley (1 cup, packed): The foundation of the sauce, adding vibrant green color and herbaceous depth.
• Fresh garlic (4 cloves, minced): Essential for that pungent, aromatic bite.
• Red chili flakes (1 teaspoon): For a gentle heat that wakes up the palate.
• Red wine vinegar (2 tablespoons): Gives the sauce its signature tang and brightens the herbs.
• Dried oregano (1 teaspoon): Adds earthiness and a slightly floral note.
• Kosher salt (1 teaspoon): Enhances all the flavors without overpowering.
• Freshly ground black pepper (1/2 teaspoon): Adds depth and warmth.
• Extra virgin olive oil (1/2 cup): Brings everything together with smooth richness.

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How To Make the Traditional Chimichurri Sauce

Step 1: Chop the Herbs

Finely chop 1 cup of fresh flat-leaf parsley and transfer it to a medium bowl. Mince 4 cloves of garlic and add it to the bowl.

Step 2: Add Seasonings

Stir in 1 teaspoon red chili flakes, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix to combine.

Step 3: Brighten It Up

Pour in 2 tablespoons of red wine vinegar. This will lift the flavor and help meld the herbs and spices.

Step 4: Add the Olive Oil

Slowly stir in 1/2 cup of extra virgin olive oil, mixing gently until the sauce is well blended but still chunky.

Step 5: Let It Rest

Allow the chimichurri to rest for at least 15 minutes before serving. This gives time for the flavors to marry and deepen.

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How to Store and Serve Chimichurri Sauce

This recipe yields about 3/4 cup of sauce and serves 4 to 6 people as a condiment. Store any leftovers in an airtight container in the fridge for up to 7 days. Stir before serving, as the oil may separate.

To freeze, pour into an ice cube tray and transfer frozen cubes into a freezer-safe bag. Use within 1 month for best flavor.

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What to Serve With Chimichurri Sauce?

Grilled Steak

A match made in heaven. Spoon chimichurri over grilled ribeye or flank steak.

Roasted Vegetables

Toss carrots, bell peppers, or sweet potatoes in chimichurri before or after roasting.

Grilled Chicken

Brush chimichurri on grilled chicken thighs or breasts for added flair.

Crusty Bread

Serve as a dipping sauce for rustic bread—perfect as a starter.

Rice Bowls

Use chimichurri as a dressing for rice and grain bowls with protein and veggies.

Grilled Tofu or Tempeh

Vegan-friendly and full of flavor, chimichurri complements plant-based proteins.

Fish Tacos

Add zing to grilled or baked white fish tacos with a drizzle of chimichurri.

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Frequently Asked Questions

Can I use a food processor?

Yes! Pulse the ingredients briefly—you want a coarse, not pureed texture. Avoid over-blending.

Can I substitute vinegar?

If you don’t have red wine vinegar, try white wine vinegar or lemon juice, but red wine vinegar is traditional.

How long does chimichurri last?

Up to 1 week in the refrigerator. Stir before using. Freeze if needed for longer storage.

Is chimichurri spicy?

It has mild heat. Adjust chili flakes to your preference for spiciness.

Can I use cilantro?

Yes, but it changes the flavor profile. You can swap half the parsley for cilantro for a bolder twist.

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📌 Save this recipe to your Pinterest sauce or grilling board so you can come back to it any time.
Let me know in the comments how yours turned out. Did you add cilantro or keep it classic? Did you find a new use for it?
I love hearing how others use chimichurri to elevate their dishes. Questions welcome too!

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Conclusion

Chimichurri is more than a sauce—it’s a vibrant way to add zest and personality to your meals. Whether you’re serving grilled meats, dipping bread, or flavoring veggies, its bright and bold character never fails. Try pairing it with these flavor-forward recipes from our site like Fried Vegetable Egg Rolls, Mini Frittata Muffins, or a light Rainbow Smoothie Bowl.

For even more fresh and colorful meal ideas, follow us on Meals We Share.

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